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Easy recipe: Finger-lickin' fish fingers

 Finger-lickin' fish fingers (Photo: iStock)

Eating fish without struggling is a skill that the Luo community has every right to boast about, along with anyone else who can do it.

It is so artistic to see a whole skeleton on someone's plate without a single bone missing. However, not everyone has this skill, and the result is a pile of bones after a long struggle.

For this reason, some people end up avoiding fish in their diet. This is not advisable at all, given the many nutritional benefits of cooked fish.

There are other ways to enjoy fish besides eating it whole, and one of them is to make fish fingers out of it.

Here is how to do it:


 450g white fish fillets (preferably tilapia), cut into finger-sized pieces

1 cup all-purpose flour

2 eggs, beaten

1 cup breadcrumbs (you can use plain or seasoned breadcrumbs)


Pepper (optional)

Cooking oil


Preheat your oven to 200°C and place a baking sheet. Season the fish fillet pieces with salt and pepper to taste.

Set up three dishes: one containing the flour, one containing the beaten eggs, and one that has the breadcrumbs.

Dip each fish fillet piece in the flour, shaking off any excess. Dip the floured fish fillet piece into the beaten eggs, making sure it is evenly coated.

Finally, coat the fish fillet piece in the breadcrumbs. Place the breaded fish fillet pieces on the prepared baking sheet in a single layer.

Repeat the breading process with the remaining fish fillet pieces. Once all the fish fillet pieces are breaded, drizzle or spray them lightly with cooking oil.

Bake the fish fingers in the preheated oven for 12-15 minutes, or until they are golden brown and crispy on the outside and cooked through on the inside.

You can also flip them halfway through the cooking time for even browning. Once cooked, remove the fish fingers from the oven and let them cool slightly before serving.

Serve the fish fingers hot with your favorite dipping sauce, such as tartar sauce or ketchup. Enjoy!

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